Roasted Potato Sourdough With Cultured Butter
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Roasted Potato Sourdough Bread
Makes 1 large loaf
Ingredients:
316 grams bread / all purpose flour (or a mix)
79 grams whole wheat / whole spelt flour (or a mix)
277 grams water
71 grams mature sourdough starter, 100% hydration
120 grams roasted potato, peeled and mashed (about 1 large potato)
10 g salt
15 g olive oil
Directions:
Mix together everything but the starter, salt, and olive oil and autolyse (rest) for 1-3 hours. Add the sourdough starter and pinch through the dough to incorporate fully. Let rest 20 minutes. Sprinkle the salt and olive oil over the top and mix to incorporate fully. Ferment at room temperature for 3-4 hours, stretching and folding every half hour for the first couple of hours. At the end of bulk fermentation the dough should feel alive and puffy and increased in volume by about 30%.
Dump dough onto a lightly floured countertop and gently preshape into a round. Let rest uncovered for 20-45 minutes.
Shape into a boule or batard and transfer, seam side up, into a lightly floured or linen-lined banneton or bowl. Refrigerate for 10-12 hours. About an hour before baking, preheat oven to 500F. When oven is ready, transfer dough to a parchment lined peel and score as desired.
Transfer immediately to the oven and bake with steam (or covered) for 20 minutes at 500. Turn down the oven to 450 and bake for another 5 minutes. Remove the cover or steam and bake for an additional 20-30 minutes or until well browned and the bottom of the loaf sounds hollow when tapped. (This loaf can color quickly so turn the heat down to 425 during the last part if necessary.)
Allow to cool to room temperature before slicing.